When it comes to iceberg lettuce, the options are endless. It’s one of the most versatile types of lettuce and can be used on nearly everything! There’s one particular type of recipe that holds my heart as the #1 use for iceberg lettuce… a vegetarian wedge salad. Maybe it’s all of the blue cheese and toppings, or maybe it’s just the fact that I love digging into a nice quarter-head of lettuce. Either way, these vegetarian wedge salads will be my favorite forever! And because no wedge salad recipe is complete without bacon, we’re whipping together completely vegetarian bacon bits made with carrots, brown sugar, and seasonings!
What you need to make a wedge salad
This salad has two sets of ingredients. We’ll start with a flavorful carrot marinade, followed by the classics: lettuce, tomatoes, dressing, and cheese.
Carrots: First up, 2 to 3 large carrots will serve as the “bacon” base. “Bacon” Bits Marinade: This is made up of soy sauce, olive oil, brown sugar, and apple cider vinegar. Soy sauce provides a salty umami flavor to help mimic bacon. Seasonings: Season things up with ¼ teaspoon each of smoked paprika, garlic powder, and black pepper. Liquid Smoke: Finally, finish things off with liquid smoke to mimic the meat-like smell and taste. The Salad: This includes all the basic salad ingredients, such as iceberg lettuce, tomatoes, and a blue cheese dressing.
Here’s how to make it
I’m no stranger to a good ol’ classic iceberg wedge salad. And let me say, these “bacon” bits really change the game. Step 1: Create the “Bacon” BitsFirst, peel the carrots and dice them into small pieces to make the “bacon” bits. Combine all of the marinade ingredients in a small bowl, and then stir in the carrots to coat them. Let them marinate for 15 minutes at minimum. The longer, the better! Step 2: Prep the SaladRemove the stem of the head of iceberg lettuce. Wash and trim as needed, keeping the roots intact to hold the lettuce together. With the stem side on the cutting board, cut the lettuce into 4 wedges. Quarter the cherry tomatoes. Step 3: Cook the “Bacon”Heat a large sauté pan over medium heat. Add the carrot pieces and the marinade to the pan. Cook until most of the liquid evaporates and the carrots are slightly caramelized. Step 4: Garnish and ServePlace a wedge of iceberg lettuce on each plate and top with blue cheese dressing, crumbled blue cheese, tomatoes, and “bacon” bits.
Wedge Salad Variations
When it comes to wedge salads, you can get pretty creative. Every type of topping will work, but what makes wedge salads so great is their combination of salty and sweet. Here are some ways to keep that combo but mix things up.
Dressings: Wedge salad dressing is classically blue cheese, but it doesn’t have to be! Since we’re using blue cheese crumbles, you can keep that flavor but add honey mustard, balsamic, or ranch dressing, or you can get creative with a homemade yogurt-based dressing. Toppings: Glazed pecans (or walnuts) make a delicious topping for wedge salads. You can also add chopped red or green onion, hard-boiled eggs, and/or chopped bell pepper! Get creative with it! Carrots Swap: This wedge salad is also great with our vegan bacon bits!
More Ways to Use Carrot Bacon Bits
If you made a few too many carrot “bacon” bits, use them on any of these recipes!
Pumpkin Pasta is fantastic with little salty bits. Think pasta carbonara but pumpkin. Slow Cooker Potato Soup is a must-serve with vegetarian bacon bits! Like a baked potato in soup form. Microwaved Baked Potatoes are delicious loaded up with these carrot bacon bits!
